Method of treating flour.



O. HEREINDEEN.

METHOD OF TREATING FLOUR.

APPLICATION FILED JUNE 2a, 1913.

1,073,985. Patented Sept. 23, 1913.

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G. HEREND-BEN.

MFTHOD OF TREATING FLOUR.

APPLICATION FILED JUNE 28, 1913.

' MWSQBfi Patented Sept. 23, 1913.

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speetecatiouof Letters Patent. Patented Sept. 23, 1913- I Application filed. Jane 28, 1818.; Serial No. 778,805.

To all whom it may concern:

Be it known that I',CHARLEB 'IHERENDEEN, a citizen of-the United States, residing at Chicago, in the county of' Cook and-ZState of Illinois, have invented a new and useful Improvement in Methods of Treating Flour, of which-the following is aspecification My invention relates-to an improved process for the treatment of flour by means. of which ordinary commercial flour, whether made from wheat, rye or other cereal having a high starch content may be so treated as to disrupt the starch cells-therein, whereby the nutritive value ofthe flour will be increased, due to the fact that it is easier to digest, besides giving it a greater capacity for absorbing moisturethan ordinary flour possesses, whereby bread, pastry and other food products made from such flour will remainfresh for a longer time than those made from flour which has not been treated in accordance with my invention.

With the foregoing and other objects in view my invent1on consists broadly in a method of treating flour by temporarily suspending the same in a finely divided condition in the atmosphere, and injecting into theflour, while in suspension, steam, and immediately thereafter, heating the, flour to a sufficient temperature to disruptthe starch cells and dry the flour.

My invention consists further in the method of treating flour by permitting the flour to fall freely in the form of a finely divided shower, injecting steam into the falling shower, and immediately thereafter heating the flour to a sufficient temperature to disrupt the starch cells and dry the same.

My invention further consists in certain steps which will be first described in connection with the accompanying drawings wherein I show one form of machine capable of carrying out my process and then the invention Will be particular y pointed out in the appended claims.

Referring to the drawings herein designated, Figure 1 is a front elevation of machine embodying my invention; Fig. 2 is a central, vertical section taken on km 2 in Fig. 1 and lookingin the direction of the arrow;-Fi 3 a section taken on line 3 of Fig.2 an arrow andF-ig. 4 is a section-taken on line 4 of Fig. 1 and looking in the direction of the arrow.

5 designates a suitable supporting-frame provided inits upper portion with bearings 6 for the-shaft 7 of one .of-the flaking rolls 8. I have also shown the upper portion of the frame as bein rovided with a yoke 7 in which is moun ed a sliding journal-box 10 for the shaft 11 of the roll 12. -13 indicates a set-screw against the b02110, whereby the roll 12 ma be adjusted into the desired contact wit roll 8. The particular construction of these parts forms no part of my invention, and may be varied or changed as desired.

Supported onthe cross-bar 14 of. the frame 5 are-the side plates 15 of a box or casing, and 16 and 17 are the front and rear plates of said casing, the casing extending over and inclosingthe flaking rolls 8 and 12, as best shown in Fig. 2. The box is also shown as provided with a top or cover 18 into which extends the pipe 19, throu h which the flour to be treated is fed. T e pipe 19 fits into any ordinary or desired form of shaker which is adapted to separate the flour into articles and to deliver the same between t e rolls 8 and 12 in the form of a finely divided shower. I have illustrated one form of well-known shaker, though the particular construction thereof forms no part of my invention. The shaker shown comprises side plates 20, a rear plate 21 and an inclined bottom plate 22. This shaker is supported at its rear by a spring arm 23 connected to the back late 21 at one end, and to the under side of the top 18 at the other. Secured to the side plates 20 are brackets 24, which extend up through openings in cover and are connected to rods 25, connected to eccentric stra s 26, surrounding eccentrics 27, mounted on a shaft 28, supported in suitable bearings 29 on the cover 18. I have also shown the shaft 28 as provided with a pulley 30 for driving the same.

other flaking locking in the direction of the hearing v is adjus'tably secured the thumb-nut 37.

I have illustrated a plate 31 adjustably mounted on the front of the pipe 19 by the set-screws 32; the lower end of the plate extending down below the mouth. ofthe pipe.

33 is a plate hinged'at 34 to the rearplate' 21 of the casing, said plate extending forwai'dly and its front end being supported by a rod 35 extending upwardly through the top 18, the upper end of the rod being surrounded by the coil-spring 36, over which The just described mechanism is a form of shaker well-known in the art, and it will be seen that flour dumped into the tube 19 will pass out onto the plate 33, thence be-' just before the flour. passes between the flaking rolls 8 and 12. The flaking rolls 8 and 12 may be heated to a temperature sufficient to. thoroughly dry the flour passing.

between them by any desired means. I have found, however, that for some reason, not necessary to be stated, that when the rolls are jackedtofiiether very tightly, as is necessary, that so cient heat is generated in the rolls and a sufficiently high temperature maintained to produce the necessary efiects.

The effect of injecting the steam into the falling shower of flour and then immediately passing the flour between these tightly pressed heated rolls is not only to dry out the flour, but to produce the result I desire, namely, to disrupt the starch cells in each particle of the flour.

'I have shown out from a pipe 40 connected to the central portion of the pipe 38, and the pipe 40 being connected by an elbow 4:1 to a length of pipe 32', pipe 38 and through the side 15 of the box, and then connected by pipe 43 to a suitable source of steam supply. It will also be noted, that with the pipe arranged as shown, that the openings 39 therein cause the steam therein to be directed into the shower of flour in adownward, diagonal direction. This, however, can be changed as desired. I have also illustrated ,a pairv of scrapers 44 which are attached to scrape the flaked flour from the rolls 8 and 12.

Theflour, after it has been subjected to the steam and passed through the heated flakin rolls comes out in very thin sheets or fla (es. These sheets can be collected in any suitable or desired way and then sub- I jected to tend to be limited thereto, except the pipe 38 as extending extending parallel to the the full roller process, whereby they will be ground into flour ofthe' Ollgk nal' fineness; but said flour has its starchcells disrupted and consequently when bread, pastry or the like is made therefrom, the said food will be more readily digestible, and because the flour with the disrupted starch-cells will absorb a greater amount of moisture than ordinaryflour, the amount of moisture in the bread or pastry can be increased and thus the .time which said bread or pastry can be kept without becoming stale is lengthened. 7

While I have described one specific man ner of carrying out my improved process, I desire to have it understood that many changes may be made without de ar'ting from the spirit of my invention, and y having described one specific manner, in detail,- of carrying out my invention, I do not inas pointed out in the following claims, in which it is my intention to ;set forth all the novelty inherent in the construction set forth in my invention. I

What I claim as new and desire to secure by Letters Patent is 1. The method of treating flour which consists in separating the flour into its particles and treating the flour while in "this .condition'to the action of moisture, heat and plressure.

2'. he method of treatingflour which consists in separating the flour into its particles, and treating. :the flour while in'this condition first to then to subjectin it to pressure.

3. The metho of treatingflour which consists in temporarily suspending the same in a finely divlded condition, sub ecting the flour while in thiscondition to, the action ofheat and moisture and it to pressure. v

4. The method of treatingirflour which consists in temporarily suspendin {the same in afinely divided condition, sub ecting the flour-while in this condition to the action of thereafter subjecting the action of steam and steam, and' thereafter subjecting it to pressure. n

5. The method of treating fiour which consists in permi -ting the flour to fall freely in a finely dividedshowen-injecting steam into the shower and thereafter heating and drying the same under-pressures,

6. The method of treating {flour which consists .in finely dividing the-flour and then permitting it to fall in its finely divided condition, injecting steam into the falling flour,

, and thereafter heating and drying the same under pressure. e

7. The method, offtreating flour which consists in permitting flour to fall freely in a finel divided. shower between a tightly presse pair of rollsheated to a suitable 1,073,985 r v a temperature and injecting steam into said In testimony whereof I have hereunto set Showgirl.1 hod f fl h h my hand.

8. e ,met 0 treating our w ic m consists in temporarily suspending the vsame CHARLLU HERENDEEN' 5 in a finely divlded condition in the atmosv V phere, ingecting steam into the suspended In presence of two subscribed witnesses: particles. and thereafter heating the same FRANCIS M PHELPS, under pressure. GEORGE J. IRVINE. 

